Multi-cabbage roll & coconut curry

AllSeasonal

9 Jun

Written By Minna Lai

Mix of beautiful cabbage leaves in a roll

Coconut curry with creamy butter beans

Crispy brussels sprouts and capers

S E R V I N G S : 1-2

A L L E R G Y : Mustard

Ingredients.

1 thick slice of ginger

Small handful of fresh coriander

9 cherry tomatoes or 3 small tomatoes

¼ tsp black mustard seeds

Small handful of fresh/fried curry leaves

1 large shallot

¼ onion

1 lemongrass (white part only - crushed)

3 garlic minced

1.5 tsp ground coriander

¼ tsp ground cumin

1/4-1/2 tsp chilli powder or fresh chilli

¼ tsp turmeric

¼ tsp garam masala

Dash of white pepper

½ cup coconut milk

90ml water

½ tsp sugar

Salt

Butterbeans

Lime juice + zest

Mix of cabbage leaves (red, white, savoy, hispi cabbage)

Brussels sprouts

Capers

Salt and black pepper

Preparations.

Blend tomatoes, fresh coriander and ginger (alternatively finely chop them up)
Heat up some oil in a sauce pan, add mustard seeds
When the mustard seeds start to pop, add curry leaves, finely chopped shallot, onion and fry until they’re softened
Add garlic, lemongrass and spices, fry until fragrant
Add the tomato mixture, water, coconut milk and butterbeans
Simmer for at least 20min
Meanwhile, stack mix of cabbage leaves onto each other, then roll them up and tie tightly with a string
Cut the roll into half, then sear the bottom on a frying pan with some oil
Drizzle some oil over the cabbage, brussels sprouts slices and capers, season with salt and black pepper
Cover the cabbage roll with aluminium foil and bake at 180C until charred, you may need to take the brussels sprouts and capers out first before they got really burnt
Finish the curry with some chopped coriander, squeeze of lime juice and zests

Notes / Chats.

Alternatively you can just sear cabbage wages instead of a roll; add some water to the frying pan and cover with a lid to cook instead of baking in oven, but baking makes the cabbage tastier
Serve with rice/ bread/ noodle - whatever you like